Caution:
Bone broth is high in histamines.
So, for people who have histamine intolerance, bone broth consumption may have to be limited to fresh bone broth and to one that's cooked for less time.
http://thehistamineintolerantchick.blogspot.in/2013/09/can-you-drink-alcohol-with-histamine.html
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Bone broth is a tradition even in countries like Armenia and Russia
Khash is an ancient type of bone broth from Armenia, which is consumed widely throughout the Caucasus region.
most rich in natural collagen and elastin, substances that can help to rebuild our worn-out joints. This means that it should help people with arthritis, joint problems, bad knees and so on. In many places in the Caucasus and in Russia Khash is used to speed up restitution by professional athletes – and to simultaneously
strengthen joints and cartilage in the long term.
https://sakharoff.com/khash-ketogenic-bone-broth-stops-joint-inflammation/
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378 of 383 people found the following review helpful
Incredibly educational and inspirational!,
September 30, 2014
This review is from: Nourishing Broth: An Old-Fashioned Remedy for the Modern World (Paperback)
In short, I would describe this book as a reference guide and cookbook for everything you ever wanted to know about broth and so, so much more.
It is fairly comprehensive in it's scope and clearly very well-researched. You will learn, in great detail, why and how to make this most nourishing food. The book includes inspirational testimonials about the healing power of broth weaved in throughout. I had the sense that I wanted to drink broth while I read the book, and was completely convinced that I need to make it more consistently. I aspire to return to having broth every day again, as has been my practice in the past. I was surprised to find that a book about broth proved to be a page turner for me. I found it to be incredibly well-written and a sincere pleasure to read.
Dedicated to their grandmothers, Sally Fallon Morell and Kaayla T. Daniel have created a cookbook that can help us treat auto-immune disorders, infectious diseases, digestive problems and other chronic ailments. The book is divided into 3 parts, with an introduction:
1. Basic Broth Science
2. The Healing Power of Broth
3. Recipes - more than half the book comprises of recipes that use broth and stock, some provided by community members
The section on Basic Broth Science covers the individual components in broth such as collagen, cartilage, bone, marrow, conditional protein powder, key amino acids and proteoglycans. We learn the definition, function and benefits of each component.
We also learn about how broth can heal osteoarthritis. rheumatoid arthritis, scleroderma, psoriasis, wound healing, infectious disease, digestive disorders, cancer, mental health, be beneficial to sports and fitness and can serve to be anti-aging.
The recipe section includes basic techniques, stock and broth recipes, blended and unblended soups, aspics, stews and stir-fries, various kinds of sauces, grains and legumes, broth for breakfast, tonics and broth on a large scale.
Some of the highlights of what I learned:
* Broth is a libido booster than can help men and women maintain love and lust into great old age.
* Broth contains components with known anticarcinogenic activities, the most notable of which is cartilage. In other words, broth can help prevent and heal cancer.
* It's reputation as Jewish penicillin not-withstanding, Asians consume the most chicken soup today.
* Bone marrow is not only highly nutritious, but takes much less energy to digest than plant food.
* There are 29 distinct types of collagen that exist in animal tissues and it serves like glue to hold the body together.
* Broth heals the gut primarily by feeding its cells the protein sugars known as glycosaminoglycans, or GAGs. Given that leaky gut syndrome is sometimes called the GAG defect, common sense suggests the glucosamine, chondroitin sulfate, and other GAGs found in broth could help the body rebuild the GAG layer.
* There is no clear consensus about whether or not there is any difference between stock and broth. Amongst some chefs, stock isn't meant to be eaten on its own; rather, stock serves as the basis for soups, sauces, and stews, and therefore should not be salted or highly seasoned. Broth is defined as "seasoned stock", which can be eaten on its own, as a soup. In this book, the terms are used interchangeably. Both stock and broth are clear or semi clear liquid; soup is made by adding ingredients to stock or broth.
* Perhaps the most significant article ever written on the value of gelatin and health came in 1937 when Dr. Frances Pottenger MD recited a long list of conditions that could be relieved by gelatin, including slow digestion, nervous digestion, vomiting, diarrhea, gas formation, and heartburn. He found it especially helpful for children with allergies and failure to thrive.
I could easily list another 25 points but, hope it will suffice to say that I believe that I learned something on every page of Nourishing Broth. The last point I mentioned was about gelatin, and wanted to highlight the following section as we often talk about it in our Facebook forums.
Gelatinous stock
The authors instruct us that the goal is gelatinous stock, stock that sets up as a solid gel if you put it in the fridge, so solid that you can turn the container over and the gel will stay in place. Broth that doesn't gel is a common complaint. Following is a brief summary of the main reasons your stock doesn't gel:
1. Not the right kind of bones. You want bones that have a lots of cartilage. Also, one way to ensure plenty of gelatin is to include feet - chicken feet and heads for chicken broth and beef or calve's feet for beef and veal stock. Pigs feet can be used in any stock to ensure an adequate gel.
2. Not enough bones and too much water. When you make stock, the water should just cover the bones.
3. The stock was heated to too high a temperature. Stock should be heated over medium heat until the liquid starts to roll, and then turned down to low heat so that the stock barely simmers.
4. The stock didn't cook long enough - or it cooked too long. You need to cook the stock long enough to extract the collagen, but not so long that he gelatin fibers break into short pieces. As a general rule, cook chicken or veal stocks for 4 to 6 hours and beef stock for a full day or overnight. Fish collagen will dissolve into the water at temperatures well below the boil and in as little as half hour. I noted, as I imagine some of you will, that this is less time than is recommended in Sally Fallon Morell's book Nourishing Traditions, and will clarify this point with her and report back!
To answer a common question we receive in our community, the authors explain that if your broth hardly thickens at all, it is still worth consuming, as there will always be some gelatin in it, not to mention minerals and many other nutrients.
Testimonial
My twelve- and sixteen-year-olds fought a bad case of the flu with fevers never dropping below 101 and rising as high as 102.6. On the third day of this, I started giving them bone broth. That evening their fevers finally dropped below 100 and for the duration of the flu it never again went above 102. They both were completely better within a few days. The bone broth helped them to turn a corner, and I believe was the catalyst to their healing. If there is a next time, I will be giving it to them on the first day of an illness. --Charlotte Corbitt, Queen Creek, Arizona
I highly, highly recommend Nourishing Broth as another valuable contribution on how to nourish ourselves and our children. I found it to be both incredibly educational and inspirational. Bravo, Sally and Kaayla, whom I feel blessed to collaborate with as colleagues in the Weston A. Price Foundation. I think this book is worthy of a standing ovation. I am deeply appreciative to have it in my collection and anticipate that I will refer to it often.
My experience of broth is summarized in the book itself: Broth improves the digestibility and assimilation of food, giving the body the critical message that it is deeply nourished, happy, and full.
Sounds like a great book! I believe the primary reason for stock not gelling is cooking it too long. I think it breaks down the gelatin. Also, cooking it too long can make it bitter tasting. In my experience making chicken stock, using a whole chicken, I think it best not to cook it longer than 8 hours. If your making beef stock which uses a lot more bone than meat, I cook it for 12 hours. If you use mostly chicken bones with minimal meat then I believe 12 hours also would be fine.
I have a friend with scleroderma. Before recommending this book on the basis that broth can heal scleroderma I would like to understand more about the mechanism behind this claim. As I understand it, scleroderma involves the body manufacturing too much collagen. So it is hard to understand how consuming more collagen will help.
We do not claim broth heals scleroderma, but present evidence that cartilage (found abundantly in homemade bone broth) was used effectively by John F. Prudden MD. There's full discussion in the chapter on scleroderma. There are also chapters on other autoimmune diseases and "collagen disorders." I believe all of us can benefit from broth as part of their dietary foundation. People with scleroderma and other serious diseases may also want to consider appropriate supplementation. Always work with an MD or other trained health professional.
Amie- I do think ColdShot is on to something. I was recently reading that scleroderma is a caused by calcification of soft tissue (other examples: arteriosclerosis, cataracts). Vitamin K2 and magnesium, both found in bone broth, escort calcium out of soft tissue and into the teeth and bones where they belong!
